Rainbow Tahini Lemon Salad
A colorful and nutritious salad blending crunchy, vibrant vegetables: carrots, beets, bell peppers, cabbage, and arugula. Features a generous portion of roasted chickpeas and pumpkin seeds for extra crunch. Drizzled with a creamy tahini, lemon, and garlic dressing, it is perfect for a light and delicious lunch.
🛒 Ingredients
4 servings
- 7 oz grated carrots
- 5.3 oz cooked grated beets
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 3.5 oz shredded red cabbage
- 5.3 oz fresh arugula
- 7 oz cooked chickpeas
- 1.8 oz pumpkin seeds
- 3 tbsp tahini
- 2 lemons, juiced
- 2 cloves garlic, minced
- 4 tbsp olive oil
- Salt and pepper to taste
- Warm water (2-3 tbsp)
Watch the original video
Watch on TikTokDirections
- 1
Prepare all the vegetables: grate the carrots and beets, slice the bell peppers, and shred the red cabbage.
- 2
Rinse and drain the chickpeas. Toss them with 1 tablespoon of olive oil, salt, and pepper.
- 3
Prepare the dressing: whisk the tahini with the lemon juice, minced garlic, olive oil, and warm water until smooth and creamy.
- 4
Arrange the arugula as a base in a large salad bowl or on individual plates.
- 5
Add the carrots, beets, bell peppers, and cabbage, arranging them to create a visual rainbow.
- 6
Sprinkle the chickpeas and pumpkin seeds over the top.
- 7
Drizzle generously with the tahini-lemon dressing and toss before serving.
💡 Chef's Tip
Prepare the dressing a few minutes before serving to keep it smooth. You can add fresh herbs like mint or cilantro for extra flavor. Also excellent with toasted pine nuts or slivered almonds.
